Apricot Hazelnut Custard Tart Recipe

Name: Apricot Hazelnut Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTRY CRUST; 3/4 cup flour; 1/2 cup ground hazelnuts; 1/4 cup spelt flour; 8 tbsp butter, frozen; Pinch of salt; Cold water; FILLING; 1/2 cup sugar; 1 tbsp flour; 1/2 cup + 3 tbsp ground hazelnuts; 2 eggs; 3 tbsp whipping cream; 1 tsp vanilla extract; 2 tbsp butter, melted; 8-10 apricots, fresh or frozen, quartered; 1/4 cup whole hazelnuts, roughly chopped

Servings: persons

PASTRY CRUST
3/4 cup flour
1/2 cup ground hazelnuts
1/4 cup spelt flour
8 tbsp butter, frozen
Pinch of salt
Cold water
FILLING
1/2 cup sugar
1 tbsp flour
1/2 cup + 3 tbsp ground hazelnuts
2 eggs
3 tbsp whipping cream
1 tsp vanilla extract
2 tbsp butter, melted
8-10 apricots, fresh or frozen, quartered
1/4 cup whole hazelnuts, roughly chopped

1
FOR THE PASTRY CRUST:
2
Preheat oven to 375u00b0F / 190u00b0C.
3
In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry).
4
Roll out the dough to 1/2 cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375u00b0F / 190u00b0C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling.
5
FOR THE FILLING:
6
Preheat oven to 375u00b0F / 190u00b0C.
7
In a medium-sized bowl, combine sugar, flour and 1/2 cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: PASTRY CRUST, 3/4 cup flour, 1/2 cup ground hazelnuts, 1/4 cup spelt flour, and more.

Yes, Apricot Hazelnut Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Hazelnut Custard Tart

How did you like this recipe?

Frequently Asked Questions